The ingredients you need:
1/2 pound elbow pasta (preferably whole wheat)
3 T butter
3 T flour
1 T mustard powder
3 cups milk
1 egg
6 ounces cheddar cheese
6 ounces fontina cheese
salt and pepper to taste
For topping:
3 T butter
1 cup panko bread crumbs
butter for greasing the baking dish |
The tools you need:
large pot
wooden spoon
measuring spoons
measuring cups
medium saute pan
2 quart casserole dish
colander
medium sauce pan |
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| 1. | Preheat oven to 350 degrees |  | 2. | Lightly grease baking dish with butter | | 3. | In a large pot of boiling, salted water, cook the elbow pasta until it is al dente, about 5 minutes, drain and set aside | | 4. | In a medium saucepan, melt 3 T butter. Whisk in 3 T flour and mustard powder and keep it moving over medium heat for about five minutes | | 5. | When the mixture is free of lumps, slowly stir in milk and simmer for 10 minutes on very low heat | | 6. | Temper in 1 egg (add a little of the hot liquid to the egg and stir, gradually changing the temperature of the egg so that it doesn’t scramble). | | 7. | Stir in about 3/4 of the cheese and season with salt and pepper | | 8. | Fold the macaroni into the cheese mixture and pour into greased casserole dish, top with remaining cheese | | 9. | Fold the macaroni into the cheese mixture and pour into greased casserole dish, top with remaining cheese | | 10. | Bake for 30 minutes. Remove and let rest for 5 minutes before serving | | | | | | |
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